Dorayaki (with Matcha Cream) – A variation of dorayaki with matcha-flavored cream filling

Introduction

Dorayaki, a beloved Japanese confection, brings together two fluffy pancake-like cakes filled with sweet red bean paste. These delightful treats have enchanted taste buds around the world and can be found in traditional tea houses, confectionery shops, and even cozy cafes across Japan. Typically priced between 200-600 yen ($2-$6), they showcase the beauty of simplicity and tradition. Now, with this Dorayaki with Matcha Cream recipe—perfect for those seeking a low-carb alternative—you can enjoy a keto version that maintains the essence of this classic dessert while satisfying your dietary goals. Whether you’re craving the original or curious about the keto adaptation, this recipe is sure to delight!

Origin and Inspiration

The origins of dorayaki date back to the Edo period in Japan, where it was a simple snack enjoyed by the common folk. Traditionally, the name "dorayaki" stems from the word "dora," meaning "gong," as its rounded shape resembles the instrument. It is often filled with anko, a sweet red bean paste made from adzuki beans, embodying the harmony of flavors cherished in Japanese culture.

Matcha, a finely powdered green tea, adds a rich, earthy flavor to the filling, making this variation particularly appealing. Across culinary traditions, you’ll find similar sweet rolls or pancakes, such as the French crêpes or Korean hoddeok, each with their unique fillings. The keto adaptation of Dorayaki with Matcha Cream invokes the nostalgia of these cherished flavors while reducing carbohydrates, allowing you to enjoy this iconic treat without guilt. The harmonious blend of sweet matcha cream and soft pancakes makes each bite a delightful experience.

Nutrition Info (Per Serving)

Traditional Version

Calories: 290 kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g

Keto Version

Calories: 210 kcal | Carbohydrates: 5g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g

Ingredients (2 Servings)

Shared Ingredients:

• 4 eggs
• 1/4 cup powdered erythritol (or sugar for traditional)
• 1/2 tsp vanilla extract
• 1 tbsp vegetable oil (for cooking)

Traditional Version:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp milk
• 1 cup sweet red bean paste (anko)

Keto Version:

• 1 cup almond flour
• 1/2 tsp baking powder
• 2 tbsp unsweetened almond milk
• 1/4 cup cream cheese (softened)
• 2 tbsp matcha powder
• 1/4 cup sugar-free whipped cream

Instructions

1. Prepare the Batter:

   • Traditional Version: In a large bowl, mix the all-purpose flour, baking powder, and powdered erythritol. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Combine both mixtures and stir until smooth.
   • Keto Version: In a mixing bowl, combine almond flour, baking powder, and erythritol. In another bowl, whisk together the eggs, almond milk, and vanilla extract. Stir until blended and smooth.

2. Cooking Method:

   • Preheat a non-stick skillet over medium heat. Lightly grease with vegetable oil.
   • Pour a small amount of batter into the skillet, creating round pancakes about 3-4 inches in diameter. Cook until bubbles form and edges look set—about 2-3 minutes.

3. Shaping/Final Assembly:

   • Remove the pancakes from the skillet. On one pancake, place a generous dollop of sweet red bean paste for the traditional version, or matcha cream for the keto version (made by mixing softened cream cheese with matcha powder and sugar-free whipped cream). Top with a second pancake and gently press down to sandwich the filling.

4. Final Cooking and Serving:
   • Briefly return the assembled dorayaki to the skillet for just a minute, allowing the outside to warm and set slightly. Serve warm, and enjoy the decadent flavors!

What Does It Pair Well With?

• Traditional Pairings: Serve with a hot cup of matcha tea or hojicha (roasted green tea) for a complete experience that transports you to a serene tea house.
• Keto-Friendly Pairings: Pair your keto dorayaki with a refreshing matcha latte made with unsweetened almond milk or enjoy with low-carb berry compote.

What is the Shelf Life?

Dorayaki can be stored in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to one week. Freezing: These treats can be frozen for up to a month. Simply wrap each in plastic wrap and place in a freezer-safe bag. To reheat, microwave for 20-30 seconds or toast lightly in a skillet.

Alternative Cooking Methods

• Oven: Preheat the oven to 350°F (175°C). Pour batter into a greased muffin tin and bake for 10-12 minutes for a fluffy baked dessert.
• Air Fryer: Lightly grease the air fryer basket. Pour batter in small rounds and cook at 300°F (150°C) for about 8-10 minutes for a crispy exterior.

Conclusion

Exploring Dorayaki (with Matcha Cream) opens the door to a delightful fusion of tradition and modern dietary preferences. The traditional version enchants with its sweetness and soft textures, while the keto variation offers a guilt-free indulgence that doesn’t compromise on flavor. Whether enjoyed during an afternoon tea or as a sweet treat after dinner, these pancakes sing with joy in every bite. So, whether you indulge in the classic or the keto-friendly version, these sweet delights await to satisfy your cravings and spark a little joy in your culinary journey!